Mix the butter slowly with the Oreo crumbs till they are moist and spread it into the base of a lined 10 inch springform pan and pack it down and chill for 20 mins

Beat the cream cheese and add in the marscapone and condensed milk

Mix the gelatin with hot water and allow to cool

Add the sugar and beat and drizzle in the gelatin, mixing slowly

Fold in the Guava cheese pieces and pour this on top of the base

Give the pan a tap to release any air bubbles

Chill for a 6 hours to overnight

To make the jelly, pressure cook the guavas for 3 mins (longer time if not fully ripe)

Puree the fruit and press it through a sieve

Measure the paste and add it to a pot with the same quantity of sugar

Add the lime juice

Mix till the sugar dissolves and the mixture starts to thicken

Add a tiny drop of red or pink food colouring

Allow the jelly to cool and pour over the top of the cheesecake and spread

Add some more Guava cheese pieces

Set for another 30 mins